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It’s ok that the public rejected GM food – after all, we did ask

Many people see the public's rejection of genetically-modified food as a failure, but I would argue it was successful public engagement, says Lesley Paterson

GM protest

The refusal of many people to accept genetically modified foods is often perceived as a failure to convince the public of the benefits of science. I would argue that, in terms of public engagement, the GM debate of 20 years ago was in some ways a success.

The GM campaign should have gone further to facilitate a more thoughtful discourse, but at the end of the day, the response was “no thanks”. Genuine public engagement is, by its definition, a two-way process of asking questions and listening to the answers.

Science has many consequences, so society must have a say. The focus was on convincing people that the technology was safe, but that wasn’t all the public wanted to talk about.

When we ask people from all walks of life to discuss the implications of science innovations, four core questions typically arise: Who are the winners? Who are the losers? What are the benefits? What are the risks?

More in-depth discussions around GM revealed that people did not just see themselves as consumers, but had wide-ranging concerns, including that big business could be the only real winner (see “The second great battle for the future of our food is underway”).

It does not matter how many times we say “there is no evidence that GM foods are unsafe”, if the question is “who will benefit from the application of this technology?”.

If we really believe in involving society in the direction of science, we must accept that society may reject it or want changes. Public engagement should not be about asking the same question over and over until the “right” answer is received. As we debate the future of GM food, let’s take the time to actually listen to what the public is saying and asking.

This article appeared in print under the headline “We must listen to the public’s views on GM”

Topics: Agriculture / Food and drink / Genetic modification